Fermented Vegetables - Creative Recipes for Fermenting 64 Vegetables & Herbs (gnv64)seeders: 4
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Fermented Vegetables - Creative Recipes for Fermenting 64 Vegetables & Herbs (gnv64) (Size: 72.69 MB)
Description Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles... by Kirsten K. Shockey and Christopher Shockey Storey Publishing, LLC | October 2014| ISBN 978-1-61212-425-4 | True PDF | 378 pages | 72.1 mb http://www.amazon.com/Fermented-Vegetables-Creative-Fermenting-Chutneys-ebook/dp/B00KLNAJ0C Fermented foods are a delicious, healthy addition to any diet, including the Paleo diet. They're full of nutritious bacteria and probiotics that aid in digestion and boost the immune system. A classic preserving method, the laco-fermentation process yield nutrient-dense live foods packed with vitamins, minerals, enzymes -- and flavor! -- and is easy enough for complete beginners. This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 64 different vegetables and herbs. You'll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are creative, delicious, and healthful, and many of them can be made in small batches -- even just a single pint. CONTENTS Why We Ferment, 11 PART 1 Dipping into the Brine FERMENTATION FUNDAMENTALS — 14 — CHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation. . . . . .19 CHAPTER 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation . . . . .23 CHAPTER 3 Crocks and Rocks: The Tools of the Trade. . . . .31 PART 2 Mastering the Basics KRAUT, CONDIMENTS, PICKLES, AND KIMCHI — 48 — CHAPTER 4 Mastering Sauerkraut. . . . . .53 CHAPTER 5 Mastering Condiments: Variations on Kraut . . . . .65 CHAPTER 6 Mastering Brine Pickling. . . . .77 CHAPTER 7 Mastering Kimchi Basics. . . . .87 CHAPTER 8 Practical Matters: Storage and Troubleshooting. . . . .95 PART 3 In the Crock FERMENTING VEGETABLES A TO Z — 102 — Garden Vegetables and Herbs. .. . . 109 Foraged Vegetables . . . . . 258 Fruits . . . . 267 PART 4 On the Plate — 276 — CHAPTER 9 Breakfast: Culture for the Gutsy. . . . . 281 CHAPTER 10 Snacks: A Pickle a Day Keeps the Doctor Away. . . . . 291 CHAPTER 11 Lunch: Ferments on the Go. . . . . 301 CHAPTER 12 Happy Hour: Crocktails . . . . . 323 CHAPTER 13 Dinner: Brine and Dine. . .. . . 329 CHAPTER 14 Dessert: Really?. . . . 349 Appendix: Scum — The Good, the Bad, and the Ugly, 356 Resources, 360 Bibliography, 363 Acknowledgments, 367 Index, 368 Sharing Widget |